Fruits and Vegetables Liking among European Elderly, according … · - 405 elderly people, from 65...
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Fruits and Vegetables Liking among European Elderly, according to Food Preferences, Attitudes towards food and Dependency M. Mingioni 1 , E. Mehinagic 1 , L. Laguna 2 , A. Sarkar 2 , G. Argas 3 , V. Vanwymelbeke 4 , T. Pirjärvi 5 , J. Chen 6 , E. Järvenpää 7 , H. Kautola 5 , T. Mäenpää 5 , R. Tahvonen 7 , I.Grabska-Kobylecka 8 , I. Maitre 1 (1) LUNAM Université, SFR 4207 QUASAV, Groupe ESA, UPSP GRAPPE, Angers, France ; (2) School of Food Science and Nutrion, University of Leeds, UK ; (3) Emporhotel, Palamós, Spain ; (4) CHU, Service de Médecine Interne Gériatrie Champmaillot, Dijon, France ; (5) Häme University of Applied Sciences, Hämeenlinna, Finland ; (6) School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, China ; (7) Natural Resources Instute Finland (Luke), Finland ; (8) UMED, Medical University of Łódź, Poland As the populaon ages and dependency for food-related acvies increases, it becomes crucial to beer understand food expectaons of elderly consumers to develop and propose adapted products. Fruits and vegetables (F&V) are generally more consumed by elderly people (1, 2) compared to younger adults. However, few studies have invesgated elderly people’s F&V liking, taking into account their dependency and countries’ specificies. The present study aims to idenfy the liking for F&V, depending on the country of residence, levels of dependency, eang styles and food selecvity. This study shows the interest of tools exploring preferences of elderly people. Our results highlighted differences in elderly people’s liking towards foods, fruits and vegetables. These results can be used as a support to improve products and propose a relevant food offer to the elderly. In a context of malnutrion, our results could help food industries to choose the adapted fruit/vegetable matrix for nutrient and protein forfied products. Finally, tailoring to elderly people’s expectaons is important to enable adequate maintenance of their appete and pleasure while eang. References: (1) Billson, H., Pryer, J. A., & Nichols, R. (1999). Variaon in fruit and vegetable consumpon among adults in Britain. An analysis from the dietary and nutrional survey of Brish adults. European Journal of Clinical Nutrion, 53(12), 946–952. (2) Monceau, C., Blanche-Barbat, E., & Echampe, J. (2002). La consommaon alimentaire depuis quarante ans : De plus en plus de produits élaborés. Retrieved October 30, 2014, from hp://www.insee.fr/fr/ffc/docs_ffc/ip846.pdf. (3) Roininen, K., Lähteenmäki, L., & Tuorila, H. (1999). Quanficaon of Consumer Atudes to Health and Hedonic Characteriscs of Foods. Appete, 33(1), 71–88. (4) Maitre, I., Van Wymelbeke, V., Amand, M., Vigneau, E., Issanchou, S., & Sulmont-Rossé, C. (2014). Food pickiness in the elderly: Relaonship with dependency and malnutrion. Food Quality and Preference, 32, 145–151. (5) Maitre, I., Amand, M., Cariou, V., Van Wymelbeke, V., Sulmont-Rossé, C., & Vigneau, E. (2012). Tell me what you are eang, I will tell you who you are: the different eater styles among the elderly populaon. 5. European Conference on Sensory Consumer Science of Foods and Beverages. A Sense of Inspiraon. Bern, Switzerland. - 405 elderly people, from 65 to 98 years old (mean age: 82.4) in 5 countries: Finland, France, Poland, Spain and the UK - 3 categories of food dependency: (1) living at home, with help for food purchasing; (2) living at home, with help for food purchasing and meal preparaon and/or meals-on-wheels ; (3) living in nursing homes (all acvies relave to food are delegated) - Used quesonnaires: + Atudes towards food (HTAS) 3 + F&V selecvity (76-item quesonnaire, inspired from Maitre et al., 2014) 4 + Eang styles (general food habits and preferences) 5 + Liking for different cooking modes for vegetables (5-point linking scale) F&V were globally appreciated. However, elderly people’s selecvity towards F&V was very variable. The most selecve parcipants declared disliking up to 31 vegetables among 42 and up to 28 fruits among 34. As shown in Figure 1, more parcipants declared disliking kiwi, mango, pomelo, spinach in salad, fennel and aubergine. Figure 1 also shows the consensual products (blue bars). F&V selecvity was significantly influenced by country (p<0.001) and the interacon between dependency and the country (p=0.01); but not by gender nor age (p>0.05) All methods of preparing vegetables were globally well appreciated: mean liking scores from 3.9 (steam) to 4.5 (soup) out of 5. Despite the category and country variaons, plain boiled vegetables and vegetable soups were consensually well appreciated (mean liking scores higher than 4.3/5). Figures 2a and 2b show liking variaons within dependency categories and countries. Figure 1: Fruits and vegetables selecvity (percentages of parcipants disliking items). Blue bars indicate consensual F&V (disliked by less than 10% of the parcipants in each country) Figure 2a: Mean liking scores for cooking modes by category Figure 2b: Mean liking scores for cooking modes by country Fruit selecvity Vegetable selecvity Style 1 (n=145): “No dessert nor fruit” Style 2 (n=121): “Fruit lovers and no alcohol” Style 3 (n=126): “Steam cooked vegetables, desserts and no seasoning” 30% of men. All categories. Parcipants drank alcohol more frequently during meals, liked ready-to-eat dishes, deli products and buer cooking. They did not really like fruits, vegetables, rarely seasoned their meals (spices, herbs) and could easily do without a dessert. They were less interested by health aspects (HTAS: 2.4/4) and natural aspects of foods (HTAS: 2.5/4). 50% from category 1. Parcipants liked fruits (fresh, purées), vegetable soups (with pieces), oil cooking, seasoned their meals. They did not like ready-to-eat dishes, deli products and vegetable purées. They rarely drank alcohol during meal, rarely eat sugar and did not need a dessert. They were more interested by health aspects (3.0/4) and natural aspects in foods (HTAS: 2.9/4). 39% from category 3. Parcipants were very fond of desserts and steam cooked vegetables. They preferred oil cooking, enjoyed fruits, soups and vegetable purées. They considered themselves as meat lovers. They did not like ready-to-eat dishes, rarely seasoned their meals (salt, spices, herbs). They declared to eat more soup, compared to parcipants from the 2 other styles. No difference in HTAS scores. Introducon Conclusion Material & Methods: A European survey Food habits and preferences: 3 eang styles Selecvity: Which F&V were not appreciated? How to prepare vegetables? Liked cooking modes 0 5 10 15 20 25 30 35 40 Peach Plum Apple Peer Strawberry Orange Clementine Raspberry Mandarin Banana Apricot Nectarine Cherry Pineapple Redcurrant Hazelnut Blueberry Fruit pies Nut Almond Melon Cake with fruits Blackberry Orange juice Black currant Watermelon Apple juice Fruit compotes Quince jelly Chestnut Exotic fruit juice Pomelo Mango Kiwi % of participants disliking fruits Liked fruits 0 5 10 15 20 25 30 35 40 Potatoes Parsley Green peas Raw lettuce Green cabbage Raw tomato (in salads) Cauliflower Onion Cooked carrots Cultivated mushroom Green beans Grated Raw carrots Cooked tomato Wild mushrooms Cooked red beetroot Endive Broccoli Cucumbers Celeriac Leeks Garlic Radish Asparagus Sweet potato Dried beans Courgettes Cooked spinach Brussels sprouts Broad bean Sweet pepper Sorrel Avocado Pumpkin Chickpea Chicory Turnip Sweetcorn Lentils Artichoke Aubergine Fennel Spinach in salad % of participants disliking vegetables Liked vegetables by more than 90% of the interviewed elderly by more than 90% of the interviewed elderly The 3 eang styles were obtained by hierarchical cluster analysis (euclidean distances, Ward criterion) and consolidated by K-means algorithm. abcdef abcdef fg def abcde gh gh h a a abcd abc bcdef bcdef g gh ab abcdef ab cdef efg abcdef cdef fg 1 2 3 4 5 Steam Fried Raw Gratin Baked Braised Plain boiled Soup Mean liking note Categ 1 Categ 2 Categ 3 ijk cdefg hij defgh klmn ijk mno o jk jk jk lmno klmn klmn hij no ab bcdef ghij ijk a ghij jklm klmn cdefg klmno fghi abcd efgh jkl no mno abc a a bcdef ghij bcde bcdef bcdef 1 2 3 4 5 Steam Fried Raw Gratin Baked Braised Plain boiled Soup Fi Fr Pl Sp UK Contact: [email protected]
Transcript of Fruits and Vegetables Liking among European Elderly, according … · - 405 elderly people, from 65...
Fruits and Vegetables Liking among European Elderly, according to Food Preferences, Attitudes towards food and DependencyM. Mingioni1, E. Mehinagic1, L. Laguna2, A. Sarkar2, G. Artigas3, V. Vanwymelbeke4, T. Pirttijärvi5, J. Chen6, E. Järvenpää7,H. Kautola5, T. Mäenpää5, R. Tahvonen7, I.Grabska-Kobylecka8, I. Maitre1
(1) LUNAM Université, SFR 4207 QUASAV, Groupe ESA, UPSP GRAPPE, Angers, France ; (2) School of Food Science and Nutrition, University of Leeds, UK ; (3) Emporhotel, Palamós, Spain ; (4) CHU, Service de Médecine Interne Gériatrie Champmaillot, Dijon, France ; (5) Häme University of Applied Sciences, Hämeenlinna, Finland ; (6) School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, China ; (7) Natural Resources Institute Finland (Luke), Finland ; (8) UMED, Medical University of Łódź, Poland
As the population ages and dependency for food-related activities increases, it becomes crucial to better understand food expectations of elderly consumers to develop and propose adapted products. Fruits and vegetables (F&V) are generally more consumed by elderly people(1, 2) compared to younger adults. However, few studies have investigated elderly people’s F&V liking, taking into account their dependency and countries’ specificities. The present study aims to identify the liking for F&V, depending on the country of residence, levels of dependency, eating styles and food selectivity.
This study shows the interest of tools exploring preferences of elderly people. Our results highlighted differences in elderly people’s liking towards foods, fruits and vegetables. These results can be used as a support to improve products and propose a relevant food offer to the elderly. In a context of malnutrition, our results could help food industries to choose the adapted fruit/vegetable matrix for nutrient and protein fortified products. Finally, tailoring to elderly people’s expectations is important to enable adequate maintenance of their appetite and pleasure while eating.
References: (1) Billson, H., Pryer, J. A., & Nichols, R. (1999). Variation in fruit and vegetable consumption among adults in Britain. An analysis from the dietary and nutritional survey of British adults. European Journal of Clinical Nutrition, 53(12), 946–952. (2) Monceau, C., Blanche-Barbat, E., & Echampe, J. (2002). La consommation alimentaire depuis quarante ans : De plus en plus de produits élaborés. Retrieved October 30, 2014, from http://www.insee.fr/fr/ffc/docs_ffc/ip846.pdf. (3) Roininen, K., Lähteenmäki, L., & Tuorila, H. (1999). Quantification of Consumer Attitudes to Health and Hedonic Characteristics of Foods. Appetite, 33(1), 71–88. (4) Maitre, I., Van Wymelbeke, V., Amand, M., Vigneau, E., Issanchou, S., & Sulmont-Rossé, C. (2014). Food pickiness in the elderly: Relationship with dependency and malnutrition. Food Quality and Preference, 32, 145–151. (5) Maitre, I., Amand, M., Cariou, V., Van Wymelbeke, V., Sulmont-Rossé, C., & Vigneau, E. (2012). Tell me what you are eating, I will tell you who you are: the different eater styles among the elderly population. 5. European Conference on Sensory Consumer Science of Foods and Beverages. A Sense of Inspiration. Bern, Switzerland.
- 405 elderly people, from 65 to 98 years old (mean age: 82.4) in 5 countries: Finland, France, Poland, Spain and the UK
- 3 categories of food dependency: (1) living at home, with help for food purchasing; (2) living at home, with help for food purchasing and meal preparation and/or meals-on-wheels ; (3) living in nursing homes (all activities relative to food are delegated)
- Used questionnaires: + Attitudes towards food (HTAS)3 + F&V selectivity (76-item questionnaire, inspired from Maitre et al., 2014)4 + Eating styles (general food habits and preferences)5 + Liking for different cooking modes for vegetables (5-point linking scale)
F&V were globally appreciated. However, elderly people’s selectivity towards F&V was very variable. The most selective participants declared disliking up to 31 vegetables among 42 and up to 28 fruits among 34. As shown in Figure 1, more participants declared disliking kiwi, mango, pomelo, spinach in salad, fennel and aubergine. Figure 1 also shows the consensual products (blue bars).
F&V selectivity was significantly influenced by country (p<0.001) and the interaction between dependency and the country (p=0.01); but not by gender nor age (p>0.05)
All methods of preparing vegetables were globally well appreciated: mean liking scores from 3.9 (steam) to 4.5 (soup) out of 5. Despite the category and country variations, plain boiled vegetables and vegetable soups were consensually well appreciated (mean liking scores higher than 4.3/5). Figures 2a and 2b show liking variations within dependency categories and countries.
Figure 1: Fruits and vegetables selectivity (percentages of participants disliking items). Blue bars indicate consensual F&V (disliked by less than 10% of the participants in each country)
Figure 2a: Mean liking scores for cooking modes by category Figure 2b: Mean liking scores for cooking modes by country
Fruit selectivity Vegetable selectivity
Style 1 (n=145): “No dessert nor fruit”
Style 2 (n=121): “Fruit lovers and no alcohol”
Style 3 (n=126): “Steam cooked vegetables, desserts and no seasoning”
30% of men. All categories. Participants drank alcohol more frequently during meals, liked ready-to-eat dishes, deli products and butter cooking. They did not really like fruits, vegetables, rarely seasoned their meals (spices, herbs) and could easily do without a dessert. They were less interested by health aspects (HTAS: 2.4/4) and natural aspects of foods (HTAS: 2.5/4).
50% from category 1. Participants liked fruits (fresh, purées), vegetable soups (with pieces), oil cooking, seasoned their meals. They did not like ready-to-eat dishes, deli products and vegetable purées. They rarely drank alcohol during meal, rarely eat sugar and did not need a dessert. They were more interested by health aspects (3.0/4) and natural aspects in foods (HTAS: 2.9/4).
39% from category 3. Participants were very fond of desserts and steam cooked vegetables. They preferred oil cooking, enjoyed fruits, soups and vegetable purées. They considered themselves as meat lovers. They did not like ready-to-eat dishes, rarely seasoned their meals (salt, spices, herbs). They declared to eat more soup, compared to participants from the 2 other styles. No difference in HTAS scores.
Introduction
Conclusion
Material & Methods: A European survey
Food habits and preferences: 3 eating styles
Selectivity: Which F&V were not appreciated?
How to prepare vegetables? Liked cooking modes
0 5 10 15 20 25 30 35 40
PeachPlum
ApplePeer
StrawberryOrange
ClementineRaspberryMandarin
BananaApricot
NectarineCherry
PineappleRedcurrant
HazelnutBlueberryFruit pies
NutAlmondMelon
Cake with fruitsBlackberry
Orange juiceBlack currantWatermelon
Apple juiceFruit compotes
Quince jellyChestnut
Exotic fruit juicePomeloMango
Kiwi
% of participants disliking fruits
Liked fruits
0 5 10 15 20 25 30 35 40
PotatoesParsley
Green peasRaw lettuce
Green cabbageRaw tomato (in salads)
CauliflowerOnion
Cooked carrotsCultivated mushroom
Green beansGrated Raw carrots
Cooked tomatoWild mushrooms
Cooked red beetrootEndive
BroccoliCucumbers
CeleriacLeeksGarlic
RadishAsparagus
Sweet potatoDried beansCourgettes
Cooked spinachBrussels sprouts
Broad beanSweet pepper
SorrelAvocadoPumpkinChickpea
ChicoryTurnip
SweetcornLentils
ArtichokeAubergine
FennelSpinach in salad
% of participants disliking vegetables
Liked vegetables
by more than 90% ofthe interviewed elderly
by more than 90% ofthe interviewed elderly
The 3 eating styles were obtained by hierarchical cluster analysis (euclidean distances, Ward criterion) and consolidated by K-means algorithm.
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Contact: [email protected]
